cook low and slow when you’re roasting…also vinegar and acid based marinates help….pounding the meat with a meat mallet also helps, but doesn’t look so pretty all the time…also don’t overcook the meat…the red in steaks is not blood which is hemoglobin, but it is myoglobin and keeps beef moist and tasty…if you cook it all out then what you get is a dry piece of shoe leather…. For poultry, don’t be so worried about salmonella that you cook it until it is dry and chewy and sticks to your teeth…ew…cook it until it’s juices run clear and take it out…you can use the beer can method for poultry to, set a beer/soda can in a roasting pan with you liquid of choice, stock, wine, beer, soda, a mix of stock and herbs, etc, then set the bird over the can, like he’s sitting on his butt…this will add moisture and flavor from the inside, use whatever rub you like on the outside.

The best solution is long, moist cooking — stewing or braising. That is the reason pot roasts and stewed hens spend hours in the oven. I often incorporate a wine based marinade in my recipes for meat as well, which really helps.

Here’s a "no fail" way to turn your next roast into the most tender piece of meat you’ve ever had.

PREHEAT OVEN AT 350-DEGREES:.
Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides.
Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours. Remove from oven and let rest 5 minutes before slicing.

Meat tenderizer spices have alot of salt in them, which draws the moisture OUT of the meat. You can marinate any meat in liqueur (beer, brandy & wine are good) which will tenderize it; then add your own seasonings, but leave out the salt until you’re ready to eat it:) Lawry’s also makes good marinades (I like Baja Chipolte, mesquite, hickory, but there are many others)…… If you’re doing a roast or whole chicken/turkey, you can also get a meat injector, and inject the marinade INTO the meat before you cook it. These are really cheap and available at kitchen stores, or even Walmart…… For Thanksgiving, you might even want to use a Reynolds turkey bag (near the foil/wraps), which I always use:) The turkey will be SO moist and tender; cooks faster; and there isn’t much mess:)

depending on the meat in question, there are many ways , using any plant based acid like lemon juce or vinegar, even soaking in wine or bourbon will work, the alcohol will boil out when cooked, beating with a large based flat nosed blunt object will work if you have the time and muscles to beat the fibers to a frazzle, chemicals from the store work, but put a lot of salt into the meal that is not really required, some times just scoring the meat with a sharp knife works wonders where there is a lot of dense grizzle in the sides. before being put on a hot bar-b-que,